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Dec 13, 2006 07:39 PM

Rice Pudding

I've tried to make it and failed--I need an easy recipe-I like the Greek diner kind-creamy--please help...

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  1. What kind did you make? In way did it fail? Baked or stove top?

    It is hard to imagine a stove top pudding failing. This is the kind where you cook the rice in a normal amount of water, then add milk and cook that for another 30 minutes or so, until it starts to turn creamy. Then you enrich it with egg yokes and butter. Flavors can be added at the end (such as vanilla) or cooked with the rice from the start.


    1. Here's a link to my favorite recipe, Arroz Doce on the Leite's website:

      It comes out great and is incredibly easy. A little time consuming, but it seems very forgiving. The recipe doesn't call for it, but I like to add a little vanilla as well.

      1. My Sister in law who lives is greek and lives there does this:
        Cook 1 cup rice in small amount of water just to soften. Add 1 quart of milk, sugar to taste (about 3/4 cup?) and bring to boil, simmer until thickens. She says sometimes she adds something like apowdered cream at the end to assist with thickening. Pour into individual bowls, sprinkle with cinnamon and refrigerate.

        1. In Portugal, I'm told my great-great grandmother made her Aroz Doce in the town oven for weddings and big events, so this is one dessert that's always served at family get-togethers. Recently I've found that sushi rice {gasp} produces the creamiest mousse-like pudding, and the possibilities for different flavor ideas and add-ins are endless. Vanilla, a little rum, dried figs, port-soaked currants, even topping with a light caramel sauce add something extra. But when the relatives visit, they expect it to be more traditional. This recipe is the most I can get away with:

          5 cups whole milk
          2/3 cup sushi rice
          1 vanilla bean, split lengthwise
          1/2 cup sugar
          2 teaspoons dark rum
          1 teaspoon grated orange peel

          Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens - - about five minutes or so longer. Spoon into serving dishes. Cover and refrigerate until cold.

          1 Reply
          1. re: chowdear

            Risotto rices - arborio, carnaroli - also work well.